TOP 4 step-by-step recipes with photos of cooking zucchini with mushrooms at home. Useful tips for the hostess. Video recipes.
Fried zucchini with garlic, zucchini caviar, stuffed zucchini, zucchini pancakes … It would seem, what else can you make from this juicy summer vegetable? But the variety of possibilities is impressive. Among the large number of options, we single out recipes for zucchini with mushrooms. There are many combinations of these products. These include vegetable stews baked in the oven, fried in a pan, etc. Dishes made from zucchini and mushrooms are suitable for those who prefer vegetarian food. Such dishes will be an excellent addition to their diet, and for meat-eaters they will serve as a chic side dish. Regardless of which food is chosen, the result will be a delicious lunch or dinner for the whole family.
Zucchini with mushrooms - useful tips for the hostess on a note
- Do not peel young zucchini, it is soft and tender. The older the fruit, the thicker the rind. It is the same with seeds: leave them in dairy vegetables, and remove them from old ones.
- If you need to grate the zucchini for the recipe, choose a medium or coarse grater. Be sure to squeeze the vegetable chips to drain the excess juice. Then the dish of zucchini and mushrooms will not blur during cooking.
- Since the vegetable is quite watery, it is better not to use a very fine grater. Otherwise, it will give even more juice and the dish will turn out to be liquid.
- It is better to add salt to dishes with zucchini to ready meals or before cooking. Otherwise, the already very watery zucchini will secrete even more juice.
- Freshly picked mushrooms cannot be stored for more than 2-3 hours. If it is not possible to process the mushrooms immediately, fill them with cold salted water.
- The easiest way to cook is to use artificially grown mushrooms: champignons or oyster mushrooms.
- However, the most delicious and aromatic dishes are obtained with porcini mushrooms.
- Mushroom caps contain less mushroom fiber, so they cook faster, are better digested and absorbed by the body.
- Mushrooms easily absorb moisture, so they absorb liquid during washing. It is better not to wash them under running water, but to wipe them with a brush or a damp cloth.
- Because mushrooms and squash contain a lot of water. Slowly stewing them will turn the food into a watery mass. Remove excess liquid over medium heat and add a pleasant ruddy shade to the food. Before removing food from the stove, it should be that all the water in the pan has evaporated.
- Do not grind the mushrooms very finely. It is enough to divide them into quarters, and leave the small mushrooms intact.
- Stew the mushroom zucchini using frozen or fresh fruit. Moreover, both zucchini and mushrooms.
- You can replace zucchini with zucchini.
Zucchini with mushrooms for the winter
The combination of zucchini with mushrooms is rarely found in winter preparations. But this salad deserves attention. The champignons in the recipe can be replaced with any medium-sized mushrooms. The preservation will turn out to be even more interesting and tasty.
- Caloric content per 100 g - 189 kcal.
- Servings - 3 cans (450 ml each)
- Cooking time - 1 hour 45 minutes
Ingredients:
- Zucchini - 1 kg
- Table vinegar - 30 ml
- Garlic - 6 cloves
- Carrots - 100 g
- Carnation - 4 pcs.
- Sugar - 4 tsp
- Champignons - 300 g
- Ground black pepper - 1 tsp
- Vegetable oil - 60 ml
- Salt - 2 tsp
Cooking zucchini with mushrooms for the winter:
- Wash the champignons, cut off the legs and cut into medium slices.
- Wash the zucchini with cool water, cut off the ends on both sides and cut into neat cubes.
- Peel the carrots, wash and grate on a coarse grater.
- Peel the garlic.
- Place all food in a deep saucepan.
- Add sugar, ground black pepper and salt.
- Pour in the sunflower oil and mix everything so that the spices and vegetables are evenly distributed.
- Place the mushroom zucchini on moderate heat and cook for 15 minutes. During this time, the food will release juice.
- After the set time, turn off the stove and add vinegar.
- Prepare sterile glass jars over which to pour the hot piece.
- Sterilize the mushroom zucchini for the winter for 20 minutes and screw the lids tightly.
- Turn the jar over, placing it on the lid, wrap it in a warm blanket and leave to cool slowly. Then transfer the workpiece to storage in the refrigerator or basement.
Champignons stuffed with zucchini
Stuffed champignons always turn out delicious and beautiful. This appetizer is perfect for a quick breakfast and a light dinner. And also the dish will take a worthy place on the festive table.
Ingredients:
- Champignons - 8 pcs.
- Zucchini - 0.5 pcs.
- Bulb onions - 1 pc.
- Garlic - 3-4 cloves
- Mustard - 1 tsp
- Sunflower oil - 2-3 tablespoons
- Parsley - a few twigs
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
- Hard cheese - 80 g
Cooking mushrooms stuffed with zucchini:
- Wash the champignons, dry with a napkin, cut off the caps, and finely chop the legs.
- Peel and chop the garlic.
- Wash and chop the parsley.
- Peel the onions and chop finely.
- Wash the courgettes and cut into small cubes.
- Heat vegetable oil in a skillet and heat.
- Send zucchini with onions and mushrooms to fry in a pan.
- When golden brown, season with salt and black pepper.
- Then add chopped garlic, herbs and mustard.
- Mix everything and remove the pan from heat.
- Fill the mushroom caps with the filling and sprinkle with grated cheese on top.
- Heat the oven to 200 ° C and send the mushrooms stuffed with zucchini to bake for 15-20 minutes. You can eat the snack hot or cold.
Zucchini stuffed with mushrooms
Zucchini is universal: the taste and aroma are neutral, and any method of processing is suitable. Zucchini stuffed with mushroom filling turns out to be tasty and interesting. It is at the same time a dietary and hearty dish for everyday and festive tables.
Ingredients:
- Champignons - 2 pcs.
- Tomatoes - 1 pc.
- Cheese - 300 g
- Zucchini - 1 pc.
- Salt - 0.5 tsp or to taste
- Olive oil - 2 tablespoons
Cooking zucchini stuffed with mushrooms:
- Wash the zucchini, dry it and cut it lengthwise into 2 parts.
- Remove the pulp from the core of each half of the vegetable and cut it into small pieces.
- Wash the champignons, dry and cut into slices.
- Heat olive oil in a skillet and add mushrooms.
- Fry them over medium heat for about 10 minutes and add the zucchini pulp to the pan.
- Fry the food for 5 minutes, stirring occasionally.
- Salt the zucchini boats inside and stuff with minced meat
- Wash the tomatoes, dry them, cut them into thin half rings and put the filling on top.
- Grate the cheese on a coarse grater and put on top of the tomatoes.
- Send the zucchini stuffed with mushrooms to bake in a heated oven to 180 ° C for half an hour under covered foil.
- Remove the foil 5 minutes before cooking to brown the cheese.
Zucchini with mushrooms in sour cream
25 minutes and zucchini with mushrooms in sour cream will decorate any table. This is a great independent dish or side dish for meat. The recipe refers to quick dishes, while the food is hearty and tasty, and the products are perfectly combined with each other.
Ingredients:
- Zucchini - 300 g
- Champignons - 150 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Sour cream - 4 tablespoons
- Vegetable oil - for frying
- Wheat flour - 1 tablespoon
- Salt - 1 tsp or to taste
Cooking zucchini with mushrooms in sour cream:
- Wash the zucchini, dry and cut into large cubes.
- Peel and cut onions and carrots into large strips.
- Wash the mushrooms and cut into plates.
- Heat vegetable oil in a frying pan and send onions and carrots to fry.
- Fry food over high heat, stirring occasionally, for 3 minutes.
- Then add the mushrooms and continue to fry over high heat, stirring, for another 2 minutes.
- Add the sliced zucchini to the skillet, stir and reduce heat to medium. Leave the lid open to allow moisture to evaporate and the vegetables to roast.
- After 2 minutes, season everything with salt, stir and cook for 5 minutes.
- Reduce heat and add flour to vegetables, scattering it through a fine sieve.
- Next, add sour cream and stir so that the flour does not form lumps, but blooms in the sauce and gives the dish a thickness.
- Cover the pan with a lid and simmer the zucchini with mushrooms in sour cream for 15 minutes over low heat.
Video recipes
Zucchini with mushrooms in the oven
